Description
A halal-friendly Italian lasagna featuring seasoned lamb, spinach, and vegan béchamel. Layered with tangy tomato sauce and mozzarella for indulgent, family-sized comfort.
Ingredients
9 lasagna noodles (no-boil or halal-friendly)
2 lbs (900g) ground lamb
1 cup chopped flat-leaf parsley
24 oz (680g) thawed frozen spinach
1 cup vegan béchamel sauce
Diced onion
Garlic
Oregano
Crushed red pepper
Crushed tomatoes (28 oz can)
Vegetable stock (1 cup)
Mozzarella cheese (1 lb shredded)
Olive oil (1 tbsp)
1 cup fresh mozzarella (for topping)
Instructions
Cook ground lamb in olive oil over medium-high heat
Add diced onion, garlic, oregano, and crushed red pepper
Brown meat completely, draining excess fat
Stir in crushed tomatoes, vegetable stock, and herbs
Simmer sauce for 20 minutes
Preheat oven to 375°F (190°C)
Line a 9×13-inch dish with parchment paper
Spread a thin layer of tomato sauce on the dish
Place lasagna sheets over sauce
Add cheese mixture, spinach, and meat sauce
Repeat layers twice
Top final layer with béchamel and remaining mozzarella
Cover with foil and bake for 20 minutes
Remove foil and bake 10 more minutes
Let rest 10-15 minutes before serving
Notes
Use fresh spinach (blanched) if preferred
Substitute chopped basil for parsley in “Italian-style” version
Parchment paper prevents lasagna sogginess
Bake 5 minutes longer if using dried noodles
- Prep Time: 30
- Cook Time: 25
- Category: Meals
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg